Name: Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 7 min
Total time: 97 min
Ingredients: ½ cup butter (softened); ½ cup brown sugar; ⅓ cup granulated sugar; 1 large egg; 1 tsp corn syrup; 1 tsp vanilla extract; 1 tsp peppermint extract; 1¼ cups flour; ½ tsp espresso powder; 1 tsp corn starch; 1 tsp baking soda; ¼ tsp salt; ⅓ cup Dutch Process Cocoa Powder; ½ cup Andes Peppermint Crunch Baking Chips; ½ cup white chocolate chips; ¼ cup butter; ½ cup cream cheese; ½ tsp peppermint extract; 2 tbsp peppermint dust

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Chocolate Peppermint Cookies are perfect for even the most discerning Santa. They are soft and decadent with Andes Peppermint Baking Chips. After they are baked, white chocolate and cream cheese frosting make them irresistible. Sprinkle them with Peppermint dust, and no one will be able to resist them. Especially not Santa on Christmas Eve.

For more Christmas Cookie ideas, try some of my popular cookies. Almond Chocolate Chip Biscotti, Toasted Almond Shortbread triangle or Peppermint Cheesecake.

Key Takeaways:

Holiday-Perfect Flavor: These cookies combine rich Dutch-process cocoa, Andes Peppermint Baking Chips, and peppermint extract for the ultimate festive treat.
Soft & Chewy Texture: Corn syrup and cornstarch help keep the cookies soft, while espresso powder enhances the chocolate depth.
White Chocolate Cream Cheese Frosting: No powdered sugar needed—this frosting uses melted white chocolate, butter, and cream cheese for a creamy, tangy finish.
Peppermint Dust Magic: Crushed peppermint candy adds sparkle, flavor, and crunch—don’t skip it!
Chill Time Matters: Refrigerating the dough helps control spread and gives you thicker, plumper cookies.
Storage-Friendly: Cookies stay fresh for up to a week when stored in an airtight container in the fridge—perfect for holiday prep.

Overview

These Chocolate Peppermint Cookies are holiday showstoppers that even Santa can’t resist. With a rich, fudgy base packed with Andes Peppermint Baking Chips, these cookies offer the perfect balance of chocolatey decadence and cool peppermint flavor. What takes them over the top? A luxurious swirl of white chocolate cream cheese frosting and a sprinkle of peppermint dust for that extra festive flair.

Each bite delivers the soft texture of a brownie cookie, the creamy tang of cream cheese, and the crunch of peppermint. Whether you’re hosting a holiday party or leaving a treat out on Christmas Eve, these cookies are guaranteed to be a crowd favorite.

Looking for more sweet inspiration? Don’t miss out on other festive favorites like Almond Chocolate Chip Biscotti, Toasted Almond Shortbread Triangles, and Peppermint Cheesecake. These recipes are perfect for gift boxes, dessert tables, or cozy moments by the fire.

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SIS Simple is Smart Tip:

Elevate your chocolate peppermint cookie to extraordinary with a frosting made of premium white chocolate, creamy cheese, and butter. No powdered sugar. The chocolate firms up the frosting after it is piped onto the cookies. Don’t forget some peppermint flavor; peppermint dust is the perfect finish. YUMMY.

What Do you Need for Chocolate Peppermin Cookies?

Chocolate Peppermint Cookie Dough

Butter – use either salted or unsalted but take the butter out and let it warm up before using.
Brown and granulated Sugar – keep the brownie cookie soft and sweet.
Egg – Holds the cookies together and gives them a little lift. Let the egg warm up to room temperature.
Corn Syrup – The corn syrup keeps the cookies from getting grainy by inhibiting the formation of large sugar crystals.
Vanilla – use pure vanilla extract
Peppermint Extract – make sure you use peppermint extract, not mint extract.
Flour – all-purpose flour
Espresso Powder – a little espresso powder enhances and intensifies the chocolate flavor of the cookie.
Corn Starch- Helps keep the cookies plump, soft, and tender.
Baking Soda – give the cookies some lift.
Salt – Just a bit is all you need
Dutch Process Cocoa Powder – this cocoa powder has been treated to make it less bitter than natural cocoa powder.
Andes Peppermint Crunch Baking Chips – extra chocolate flavor and the richness of cocoa butter

White Chocolate Cream Cheese Frosting:

White Chocolate Chips: Premium chips like Ghiradelli.
Butter: Helps with the structure of the frosting.
Cream Cheese: a shortcut to the creaminess that adds a delicate tang to offset the cookie’s sweetness.
Peppermint extract: give the frosting that fresh peppermint taste.
Peppermint dust. Decorative and delicious. If you can’t find peppermint dust, use finely crush up peppermint candy.

Step by Step Instructions for making Chocolate Peppermint Cookies.

Make the Cookie Dough

Cream together with a hand mixer or stand mixer, butter, brown sugar, and white sugar.
Add the vanilla, egg, and corn syrup. Mix in.
Add the espresso powder, corn starch, salt, and baking soda to the flour and mix to combine.
Add the flour mixture to the dough and mix on med-low until incorporated.
Add the cocoa powder and mix in.
Stir in the peppermint chips. Refrigerate the dough for 1 hour.
Preheat the oven to 350°F 170°C
Line a baking sheet with parchment paper. Use a 2 Tbsp. cookie scoop to form the cookies into balls.
Put the pan in the fridge for 15 minutes.
Bake the cookies for 7 – 8 minutes. Rotate the front to back halfway through baking.
Let the cookies cool on the baking sheet for 20 minutes before moving to a cooling rack.
Let the cookies cool completely before frosting.

Make the Frosting

Melt the white chocolate chips in 10-second intervals in the microwave. Stir after each 10-second interval. Set aside to cool to room temp.
In a medium bowl, with a hand mixer, beat the butter until light and fluffy about 2 minutes.
Add the cream cheese, cooled melted white chocolate, and peppermint extract. Mix on medium speed until combined.
Pipe a swirl of frosting on top of each cookie and decorate with peppermint dust.
Store cookies in an airtight container in the fridge for up to 1 week.

FAQ:

Q: Can I use mint extract instead of peppermint extract?
A: It’s best not to. Mint extract has a different flavor profile—more spearmint than peppermint—and can change the taste of your cookies. Stick with peppermint for that classic holiday vibe.

Q: Do I really need to refrigerate the dough before baking?
A: Yes, chilling the dough helps the cookies hold their shape while baking and improves the texture. A quick 1-hour chill makes a big difference.

Q: What if I don’t have espresso powder?
A: You can skip it, but espresso powder deepens the chocolate flavor without making the cookies taste like coffee. It’s a subtle yet effective boost.

Q: Is it okay to use natural cocoa powder instead of Dutch process?
A: Dutch process cocoa is less bitter and reacts differently with baking soda. If you only have natural cocoa, the texture and taste may change slightly, and the cookies might be more acidic.

Q: Can I freeze the cookies or the dough?
A: Absolutely! Freeze the cookie dough balls before baking or freeze the baked, unfrosted cookies. Just thaw and frost before serving.

Q: How do I make peppermint dust if I can’t find it?
A: Simply crush peppermint candies or candy canes in a zip-top bag using a rolling pin. Instant peppermint dust!

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